At Foodland, Quality Assurance and Food Safety is a matter of choice, not chance. We believe that unless and until we embed a culture of food safety and quality in the hearts and minds of all who work with us, our progress will be short-lived.

The Foodland Quality Assurance and Food Safety Program is a long-standing, ongoing and evolving process consisting of stringent evaluation standards and in-depth food safety norms. In essence, our Quality Assurance Program assures product integrity and total customer satisfaction.

Vegetarian / Non-Vegetarian Sensitivity:

• Storage areas are designed according to the specific temperature needs of each product / category. In order to maintain product integrity, the storage areas for vegetarian and non-vegetarian products are completely segregated.
• Separate colour coded tagging and labeling to identify vegetarian and non-vegetarian products.
• Colour coded individual chopping boards and cutting tools such as knives, choppers, washing coir used in each of the processing areas will be washed, and sanitized in designated individual wash areas to avoid cross contamination.
• Different set of personnel for receiving, storage, processing and loading of vegetarian and non-vegetarian food.
• Strictly no thoroughfare of personnel from one area to the next.
• Compartmentalized transportation of products to eliminate cross contamination.
• On-the job training and Continuous Improvement Plan.